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Actor, chef, fisherman, friend, Signor Casini is a favorite of many. His restaurant ‘Il Chiasso' has commanded Capoliveri on the southeastern tip of Elba for 30 years. The timeless rustic Mediterranean dishes found in his kitchen feature centrally in Elba’s unique food culture. Staying in local village apartments, we’ll meet daily at ‘Il Chiasso’ for cooking lessons with Signor Casini, sample the island’s many specialties, including fantastic local herb and flower honeys and wines, fish for squid at dusk, enjoy Luciano’s wonderful cooking, and have plenty of time for relaxation and basking in the Mediterranean sun.
Sample Itinerary
Day 1
Check into our hotel. Stroll the
Ponte Vecchio and absorb your new surroundings. Afternoon
open for shopping or museum exploration. Meet for an aperativo on
the rooftop. Dinner together at Quatro Leone.
Day 2
Our private bus will leave at 10:00 a.m.
for a two-hour journey to Piombino. Arrive in Piombino to
take a one hour ferry to Portoferrio. Arrive Portoferrio
and drive up the hill 15 minutes to Capoliveri. Settle into
charming apartments within the village. Free time. Aperativo and
talk with Luciano about rustic island cooking. A trip into
the kitchen to observe the evening's preparations. Rustic
local fare at Luciano's restaurant, Il Chiasso.
Day 3
Cappucino and brioche in Bar Rodriguez.
Leave for fish market in Portoferrio. Become familiar with
Mediterranean fish, similarities and differences. Shop for
today's lesson (Optional visit to the house of Napoleon Bonaparte).
Lunch at the port. Rest/free time. Lesson with Luciano until
7:00 p.m. Aperativo. Dinner of dishes we've prepared.
Day 4
Cappucino and brioche in Bar Rodriguez
and free time until 11:00 a.m.. A short trip to Portociolo,
a private boat house where Luciano keeps his boat. A small
bay for swimming and sea kayaking followed by lunch prep
for squid ink pasta, pasta crab margherita, etc. Lunch and
lesson prepared by Luciano on the terrace of Portociolo.
Free time. Andare a totanare (fishing for squid).
Dinner at Il Chiasso with the day's catch. Optional late-night
dancing at the local club.
Day 5
Cappucino and brioche at Bar Rodriguez.
Morning free for shopping, journal writing, etc. Lunch at
Porto Azzuro. Afternoon lesson on capra e agnello (goat
and lamb), artichokes, flambè, torta
mele, and limoncello ice. Rest and aperativo followed
by festive dinner of goat, lamb, artichokes and Tuscan red
wine.
Day 6
Cappucino and brioche at Bar Rodriguez.
Departure for Florence.1:30 p.m. check into our hotel. Aperativo at
Cafe Cibreo. Dinner to follow.
Day 7
Breakfast, followed by 10:00 a.m. departure.
Wine is included
and selected from several regions of Italy, offering broad
representation.
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